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Appetizers: CRISPY THAI PORK & SHRIMP WONTONS - Thanks Juli!
1 T. chopped fresh ginger root

1 med. garlic clove

1 T. lemon grass, tender parts only, chopped

2 med. scallions, coarsely chopped

2 oz. cooked shrimp, peeled and deveined

3 oz. cooked lean pork, cut into 1 1/2-inch pieces

1/2 tsp. sesame oil

2 T. soy sauce

20 wonton wrappers

cooking spray

2 T. apricot preserves

2 T. water

1 T. lime juice

1 T. fish sauce

1. Preheat oven to 400.

2. In the bowl of a food processor, place ginger, garlic, lemon grass, and scallions. Pulse until finely chopped. Add shrimp, pork, oil, and soy sauce. Pulse to combine. Spoon mixture into a small bowl and mix well to combine.

3. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.

4. Fill a small bowl with water and using your finger, coat edges of wrappers with water. Spoon a heaping tsp. of shrimp mixtrue onto middle of each wrapper. Fold each wrap over filling to make a triangle and press to seal edges.

5. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.

6. Meanwhile, stir together preserves, water, lime juice and fish sauce in a small bowl. Serve wontons with dipping sauce on the side.

4 servings/ 4 points per serving



cblessum on 1/13/2008